I made this soup in the afternoon and added the greens in when I reheated it for dinner. This would freeze well. A simple vegetable packed soup. Use any legume and any greens you have. Meat free suggestion below.
The kids both enjoyed this. I cooked a little pasta for them and added it into their soup.
2-4 T olive oil
4 sticks celery, chopped
4 carrots, peeled and chopped
1 onion, diced
2 garlic, crushed
1 chorizo sausage – 180-200g - I used a mild one from Cashmere Cuisine but spicy would be great!
1/2-1 T fresh Thyme fresh leaves - oregano could work too
1 Bay leaf
1 tin tomatoes - I used cherry
1 T tomato paste
6 cups water (you could also use stock)
2 potatoes - about 300g - you could also use pumpkin or kumara
1 tin butter beans, rinsed an drained - Any type of tinned legume would work
Greens - I used half a bunch of broccolini, a large handful of baby kale and some baby spinach- use what you have.
Parsley to finish
Heat the oil in a large pot and add in the onion, garlic, chorizo, celery and carrot. Cook for about 10 minutes or until the vegetables are soft. Take the time to do this as this is where the flavour is at! Add in the thyme, bay leaf, tomatoes, tomato paste, potatoes and water. Bring to the boil and simmer for 45 minutes. You can tell when it’s ready when it looks slightly thicker (as the potatoes soften ) and a little oil floats to the surface. If you want a thicker soup, take a cup out, puree it and add it back in.
Season well and add in the greens. Turn off the heat and let it sit to cook the greens and cool down a bit before eating.
I grated a little Parmesan on top before eating as well as some chopped Italian parsley.
Meat free version - I haven’t tired this but it works in my head.
Omit the chorizo and up the garlic to 4-6 cloves and add 1-2 tsp of smoked paprika in with the vegetables. Use vegetable stock instead of water.